Stuffed Mushrooms with Sausage and Apples

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  • 2 Italian sausages, cooked and minced
  • 1 cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1 8-ounce package Neufchatel cheese, room temperature
  • 1 egg yolk
  • Half a sweet apple, such as Autumn Crisp, Gala or Fuji, minced
  • 24 baby bella mushrooms, stemmed
  • 1/4 cup white wine, such as pinot grigio


  1. Mix minced sausage, 1/2 cup Parmesan cheese, Worcestershire sauce, garlic and Neufchatel cheese. Sprinkle with salt and pepper, add egg yolk and mix gently.
  2. Preheat oven to 350F and grease a large baking dish. Brush the inside of each mushroom with wine and scoop about a tablespoon of filling into each mushroom. Place mushrooms into the baking dish with the filling side up and top mushrooms with remaining Parmesan. Bake uncovered for 30-45 minutes, until cheese is golden.